"Steak Lovers Rejoice: Chef José Andrés Reveals Hidden Gems in the Meat Market When it comes to high-end steakhouses, the usual suspects – rump, sirloin, and rib eye – often take center stage. But culinary mastermind José Andrés is here to shake things up, suggesting a trio of underrated cuts that are sure to tantalize even the most discerning palates. From tender and lean to rich and indulgent, these lesser-known options are set to revolutionize the way we think about steak. Will Andrés' recommendations become the next big thing in the world of fine dining?"
Rump, sirloin, and rib eye dominate the steak market, but there are some overshadowed cuts that will pleasantly surprise you. Here is José Andrés' suggestion.
